Rustic Savory Tomato Pie: Summer's Essential Slice (Print Version)

This rustic Savory Tomato Pie captures summer's peak flavors. A buttery crust with ripe tomatoes, fresh herbs, and creamy cheese. So simple, so good!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Southern American
Dietary: Vegetarian

# Ingredients:

→ Crust & Base

01 - 1 (9-inch) all-butter pie crust, store-bought or homemade
02 - 4-5 large ripe tomatoes (mixed varieties work best), sliced 1/4-inch thick

→ Creamy Filling

03 - 1/2 cup full-fat mayonnaise
04 - 1 tablespoon Dijon mustard

→ Fresh Herbs & Seasoning

05 - 1/4 cup fresh basil, chopped
06 - 2 tablespoons fresh chives, chopped
07 - 1/2 teaspoon garlic powder
08 - Salt and freshly ground black pepper, to taste

→ Cheeses

09 - 1 cup sharp cheddar cheese, freshly shredded
10 - 1/2 cup Parmesan cheese, freshly grated

# Instructions:

01 - First things first, those beautiful tomatoes need some love. Slice them about 1/4-inch thick, then lay them out on paper towels. Sprinkle them generously with salt – don't be shy! This step is crucial for drawing out excess moisture, which prevents a soggy pie. I usually let them sit for at least 30 minutes, sometimes an hour if I get distracted by a podcast. You’ll be amazed at how much liquid comes out; just gently blot them dry before assembling. This is where I always make sure to salt evenly.
02 - Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie plate. Trim and crimp the edges, then prick the bottom all over with a fork. Line it with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes, until lightly golden. This step is non-negotiable for a crisp bottom. I skipped it once, and my pie was a sad, watery mess. Learn from my mistake!
03 - While the crust is doing its thing, grab a medium bowl. Whisk together the mayonnaise, Dijon mustard, garlic powder, a pinch of salt, and a good grind of black pepper. This mixture is the glue that holds our pie together, giving it that lush, tangy creaminess. I love how the Dijon adds just a tiny kick! Taste it, adjust the seasoning if you want a little more zing. It should be smooth and spreadable, smelling so good already.
04 - Once your crust is cool, it’s time to build! Spread a thin layer of the mayonnaise mixture on the bottom of the crust. Then, sprinkle about half of the sharp cheddar and parmesan cheeses over that. Next, arrange a layer of your blotted tomato slices, overlapping them slightly. Follow with another sprinkle of cheese, then another layer of tomatoes. I usually do 2-3 layers of tomatoes, making sure to end with tomatoes on top for that classic look. This is where I always get a bit messy, but it’s worth it!
05 - Once your tomato layers are in, sprinkle generously with the fresh basil and chives. These herbs really make the pie sing with fresh flavor. Then, top everything off with the remaining sharp cheddar and parmesan cheeses. Don't be shy with the cheese; it creates that golden, bubbly top we all love. I sometimes add a little extra parmesan right before baking for extra crispiness. It’s all about those layers of flavor and texture, people!
06 - Pop your assembled pie into the preheated 375°F (190°C) oven. Bake for about 35-45 minutes, or until the crust is deeply golden brown and the cheese is bubbly and beautifully browned. You want to see those edges getting nice and crisp. The kitchen will smell absolutely divine, like pure summer. Let it cool on a wire rack for at least 15-20 minutes before slicing. This cooling time is crucial for the pie to set properly, avoiding a runny slice. Trust me, waiting is the hardest part, but it’s worth it!

# Notes:

01 - Personal cooking tip I've learned through experience: Always salt and blot your sliced tomatoes to prevent a soggy crust.
02 - Storage advice that actually works from my kitchen trials: Reheat slices in a toaster oven for crispy crusts, not the microwave!
03 - Substitution I've tried that worked surprisingly well: A mix of Gruyère and white cheddar instead of just cheddar adds a lovely nutty depth.
04 - Serving suggestion that makes this dish extra special: Pair it with a simple green salad and a crisp glass of rosé for the ultimate summer meal.

# Equipment Needed:

01 - 9-inch pie plate
02 - mixing bowls
03 - whisk
04 - cutting board
05 - sharp knife
06 - paper towels
07 - parchment paper
08 - pie weights (or dried beans)
09 - wire rack

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 25-35g
Total Carbohydrate: 25-35g
Protein: 10-15g

Back